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Four-Layer Pumpkin Cake


There is a reason this is called a luscious four layer pumpkin cake! The cream cheese whipped cream frosting is perfect between the layers, topped with the caramel sauce - yum!

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Rate this recipe 4.7/5 (3 Votes)


  • 1 package yellow cake mix, regular size
  • 1 (15 ounce) can pumpkin, divided
  • 1/2 cup milk
  • 1/3 cup oil
  • 4 eggs
  • 1 1/2 teaspoons pumpkin pie spice, divided
  • 1 (8 ounce) package PHILADELPHIA® Cream Cheese, softened
  • 1 cup powdered sugar
  • 1 (8 ounce) tub COOL WHIP® Whipped Topping, thawed
  • 1/4 cup caramel ice cream topping
  • 1/4 cup chopped PLANTERS® Pecans


Servings 16
Preparation time 60mins
Cooking time 90mins
Adapted from


Step 1

Preheat oven to 350°F.

Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon pumpkin spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

Bake 28 to 30 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.

Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate any leftovers.

Yield: 16 servings.

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